Make It

HEAT oven to 350°F.

COOK and stir cabbage and onions in dressing in large skillet on medium heat 5 to 10 min. or until tender. Remove from skillet.

BROWN meat in same skillet. Stir in rice, soup and water until blended. Layer 1/3 of the cabbage mixture and half the meat mixture in 13x9-inch baking dish. Repeat layers; top with remaining cabbage mixture. Cover.

BAKE 1 hour.

Kraft Kitchens Tips

How to Easily Shred Cabbage

Quarter a head of cabbage, then cut away the core. Stack the leaves and cut crosswise into thin strips.

Food Facts

A 1-lb. head of cabbage will yield 3-1/2 to 4 cups of shredded cabbage.

I added sausage and hamburger. With the tomato soup, I had some diced tomatoes with chili peppers. Very good. 4 yr old tried some.

a cook

posted:

3/21/2013

I have made this twice already. The first time I didn't have tomato (and didn't feel like going to the store)so I used canned spaghetti. This made the casserole more like my mom made cabbage rolls. The second time I used regular tomato soup because I could not find cream of tomato soup. Both times it turned out wonderful. This recipe is definitely a "keeper" for me.

cindy92629

posted:

11/29/2012

5 STARS...Passed the test with flying colors from my Serbian (Yugoslavian) boyfriend who was raised on Sarma (cabbage rolls with beef filling). I doubled the ground beef to make the dish meatier (after reading a previous review, thank-you) and added red pepper flakes to spice it up a notch. Tasted even better the day after and is easy to freeze leftovers. The BF said I can make this dish anytime!!!

gyork327

posted:

11/8/2012

I would add a can of tomato paste next time.
It was a little bland. Instead of shredding cabbage, I just bought the cole slaw cabbage preshredded with carrots in it also.

ky-cagranny

posted:

10/22/2012

I have made my own version for a long time. I use old fashioned tomato rice soup and only 1 soup can water.

davisfam33870

posted:

10/19/2012

This is a satisfying casserole. I made it with condensed tomato instead of cream of tomato soup. The meat mixture was a little too thin even after I cooked it for a few minutes. I knew it would be in the oven for a while, so I didn't worry about it. I just put the layers together. I think I'll try it with tomato puree next time. It needed a little more tomato flavor.

a cook

posted:

9/7/2012

I made this for the first time a few days ago and it came out good, my picky 11 year old son even liked it and asked when I could make it again. I like another cook couldn't find Cream of Tomato soup so I used Condensed tomato soup. When using the condensed soup make sure you cook meat mixture for about 15 minutes stirring every few minutes so that it can thicken up a bit because if you don't you will have a soupy mess, once it is done cooking let it sit for a few minutes so that it can continue to thicken and then follow directions to layer. Definetly season your meat and cabbage well or it will come out bland.

karenthomas76

posted:

3/14/2012

This casserole was quite tasty. I sauteed the onions for a few minutes before adding the cabbage because I don't like any kind of crunch to my onions. Added a bit of garlic powder to the meat. Should've added a bit of salt. Couldn't find cream of tomato soup anywhere, so I used regular condensed tomato soup. It took me a while to make it, but it was well worth it. It came out great!

alisha65

posted:

12/10/2011

I love this recipe and so does my husband. I make it weekly we like it so much. Instead of shredding the cabbage I just use 2 bags of shredded coleslaw. Works wonderful.

a cook

posted:

10/15/2011

We enjoyed this very much and I used a little more seasonings to my taste and a bit more dressing.I love anything cabbage though.Froze single serve leftovers for a quick meal for my husband to grab when he works evenings.